It’s finally winter in San Diego! We just got a ton of rain and it looks like it will be raining all week, which only means one thing in our house: whip out the crock pot and start making soup!

I’m all about finding quick recipes that I can throw together, but don’t disappoint on taste. The great thing about making soup (especially in a slow cooker) is that it doesn’t require a lot of skill. Even if you’re an amateur chef, you can cook up a delish soup. I thought it would be fun to share some of my favorite soup recipes with you guys. Even better? They’re all made with 5 Ingredients or less! That means they’re super easy to make and won’t drain your bank account!

5 Ingredient Soup Recipes

Easy Pesto Chicken Soup

Pesto in soup!? Sign me up. This recipe is adapted from Gimme Some Oven and can be made in a slow cooker or on the stove.

Ingredients

Directions

I originally got this recipe from the great queen Paula Deen. Her “Tastes Like Lasagna Soup” recipe is amazing. But I modified it to make it fast and easy. If you have the time, totally follow her step by step tutorial. If you’re looking for something you can throw together quickly and knock your family’s socks off, try my version.

Ingredients

• 4 cups of chicken broth or stock
• 1 can of tomato pasta sauce (your choice)
• Lasagna noodles (about 6 – 8) broken into pieces
• 2 cups of mozzarella cheese
• 4 spicy Italian sausages

Directions

If you’re using a slow cooker, combine the broth, tomato sauce, noodles & sausage. Cook on low for about 4-6 hours or until the meat is cooked through and the noodles are soft. To serve, top with mozzarella cheese.

If you’re cooking over the stove, take the Italian sausages out of their casings. You can use a knife or scissors. The goal is to cook it without the casing around it. Cook over high heat, breaking up with a spatula until it’s browned and cooked through. Then, combine the sausage, broth, tomato sauce & noodles in a large pot. Simmer over medium heat until the noodles are soft. To serve, top with mozzarella cheese.

Simple Taco Soup Recipe

Hold the phone, I can have my tacos in a soup!? Totally! I love this soup because you get all of the flavor of a taco loaded into a soup! If you have extra time, you can even throw in other ingredients like diced peppers, different beans or canned tomatoes. I recommend getting fancy with serving options. You can top and serve with cheese, guacamole, sour cream, tortilla strips, chips, tortillas, etc!

Ingredients

• 1 10 oz. can of enchilada sauce (I prefer red, but green works too)
• a single can of corn
• 1 can of beans (your choice, I use pinto)
• 2 lbs of ground beef (you can use turkey as well, or a meat substitute)
• 1 packet of taco seasoning

Directions

If you’re a slow cooker, throw all of your ingredients in (plus 2 cups of water) and cook on low for 6 – 8 hours.

If you’re cooking over the stove, start with the ground beef. Cook the beef according the the taco seasoning directions. Then throw it in a large pot and add the other ingredients (plus 2 cups of water). Bring it to a simmer for about 20 – 30 minutes.

Serve with the your choice of garnishes.

Loaded Potato Soup Recipe

Potato soup is one of my all time favorites. But it can be so time consuming and difficult to make. That’s why, the secret to this easy potato soup recipe is all in the frozen hash browns! You don’t have to chop anything up or let it cook for a million hours. I recommend serving it in a bread bowl for an extra cozy treat!

Ingredients

• 1 bag of frozen hash browns
• 5 cups of chicken stock (I recommend stock over broth for this recipe)
• 4-5 chopped green onions
• 1 cup of cheddar cheese (plus more for serving)
• 4 pieces of bacon (cooked and chopped)

Directions

If cooking in a slow cooker, combine all of the ingredients except for the cheese. Then, cook on high for about 4 hours. Lastly, add the cheese and stir. Let it melt for about 20 minutes.

If cooking over the stove, start by cooking the hash browns in a large pan. Then add the bacon, green onions and chicken stock. Heat for about 15 minutes, then add the cheese. Let it melt for about 5 minutes.

If you want your soup to be blended (not chunky) throw it into a food processor or blender before adding the cheese.

Want More Recipes? Try These:

THE EASIEST APPETIZER EVER: MINI CHICKEN & WAFFLE SLIDERS

JALAPENO POPPER STUFFED CHEESY PULL APART CRACK BREAD RECIPE

LAZY GIRLS GUIDE: HOW TO THROW TOGETHER A LAST MINUTE CHEESE PLATE

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